lemniscate

SV Char siu pork loin diced (I have 3 or 4 bags of NOH seasoned meat in the freezer) stir fried with 1 big crown of broccoli and 4 diced stalks of celery. The sauce was a few glugs of Ve Wong XO thick soy. I bought a new non-stick 9" skillet at IKEA and used it on my outdoor induction hob, it did a great job. It was served family style, so no pics but was very good. Just green stuff and meat.

I know it's very unusual out here in the West to use any of the offal, probably because a lot of the immediate processing is miles out in the range. The gut pile is left for the carrion eaters. And most want the heads as mounts anyway, so tongue is not even thought about. I did see a YT video of some NM outfitters/field-to-table that uses the elk tongue/heart/offal/bones and I was pretty impressed to see it finally.

Any use of the tongue, heart, other offals? Bone marrow?

Tangerines needed to be used up quickly. 4 tangerines, segments deseeded 4 ribs of celery diced handful of dried pomegranates pips (anardana) 6 green olives chopped salt pepper (lots) dash champagne vinegar last tblsp of olive oil in bottle. Small side salads for 2. To go with elk burger patty melts.

I have some vacuum packed and in the freezer from 3-4 years ago! Collector's item?

There was a spat of "lickers" filming themselves in Walmarts in Texas 2019/2020 ish. The "lufkin licker" and Port Arthur licker got jail time from what googling shows.

Very exciting. My latitude incubates the Generation 1 of the migration. I have lots of wild milkweed in my area to help with them along. I am torn between the Monarch, hummingbird and sandhill crane migrations in my location as to which one is my favorite. Canada goose, not so much.

@Ann_T I have a dumb question possibly, but how do you think that dough would behave in a loaf pan? While I believe the boule shapes are baking art incarnate, I use loaf pans for my breads. I have been wanting to do a decent rye and have been adding white rye to my sourdough recipe in increments for r&d since rye can be a little unpredictable. Any speculation or guidance?

and another.....................canned meats and poultry.

This is a big one. Deli/Charcuterie meats. Daniele. Super*bowl party food.

In my part of the world, that's called a ristra. We do cook with them. When the chiles dry, snip off with scissors, toast in dry pan, deseed, rehydrate and make some nice sauce.

Would drying them be an option?

I found that a bag of TJ's pork dumplings/potstickers fits exactly in the A4box Was at a get together and brought the cooker as a serving device. Steamed a bit then fried on the bottom.

Immense sourdough loaf in a 13" pan de mie. I like this one because its big enough for a standard sandwich and makes some wicked crispy toast too. Lasts a good while and with a larger loaf I can share some around.

I ate at Victory (Monterey Park) several times while it was open. I do not recall the Cornish hen. I do recall with great regard the red rice/tomato rice dish. My memory of it was standard long grain rice with a tomato flavoring, maybe some garlic (maybe some fish sauce?) and lots of butter. It was glorious. A side plate of it was $1.00USD. I ate it with the escargot dish. I think they also had an Olivier or Russian mayo heavy salad that I really enjoyed. They made a tasty steak dish also. There are some photos of the rice on the defunct Yelp page. I think the red rice shall remain a mystery.

I've been trying to get to the back of my pantry and use up older stuff. I found 3 cans of La Fiamma diced tomatoes, pop top cans. I was in the midst of making cream of tomato soup, so these were perfect.....Until I noticed the tops on all three were swelled up. Uh oh. Instead of chucking them right there, I thought it was a good idea () to empty them on the compost pile. At least my splattered shirt will make it into the next full load of laundry in a few minutes, I will need to wash my hair again, also. These cans weren't ancient, but they weren't recent either. I'm no longer a fan of longterm canned items with the pop tops. I did avert a possible explosion in the pantry though, so I've got that going for me, I guess.

Totally agree. This is why I own the cheapo Oster countertop oven and the not-so-cheapo A4box induction cooker; oh and my Chefman airfryer. They all use dials. Those digital membrane buttons also crack and peel as the plastic ages and then quit responding. I have several portable induction hobs. I find cleaning the cooking surface with 70% IPA on a paper towel does really well. It cuts through greasy smears easily. I've cooked using brown craft paper between the hob and pan to keep the mess down. I just recently used a baking silpat in that way also and it worked fine.

I needed to make homemade egg noodles by request for a family member, and the egg shortage was in my mind. What a strange thing to worry about, eh? But here we are....................

Was that an HMart purchase? That looks good.

4 frozen 5 oz. bison medallions. 135F. for a few hours. Meal time is undetermined as of now.

So, locally it's Car Auction shows, Golf Open, and StuperBowl madness season. Lots of visitors. Been awhile to update some current favs if people need them. I mostly drink beer, so breweries and beer pubs are my main destination. These are some of the solid choices I have been visiting. These are all over the Valley, so if you're visiting for the Scottsdale events, check your map carefully. Raven's View in Tonto Hills, beautiful venue, astounding views, food is great. Can get very busy very quickly. Trevors. A liquor store and more. Nice taps selection, sometimes has food trucks, I bring in outside food there if I want to drink and eat. I suggest stopping at DeFalco's Deli and bringing that with you. The CCSP is the best sandwich in my opinion, but there really isn't a bad choice at DeFalco's. Everything is topknotch. Freely's. Newish Neighborhood place. Flatbreads are the most common food service. Lots of great beers. Hop Central. Another Neighborhood place. Usually amazing tap rotation. Pinball!!! Bring in your own food. There's Mexican, Asian and Pizza places on the same corner as Hop Central. Chupacabra Tap Room. Tiny place, but big-ish outdoor seating. Outstanding tap list normally. A place were "everybody knows your name". Bring in your own food, I prefer to get some Pete's Fish and Chips for some satisfying fast food. My favorite is the scallops. Pete's is close to Chupacabra ~1/2 mile. Grand Avenue Brewing. Just went here for the first time. Really GOOD Belgian styles and nice stouts. The food specializes in green chile. Very impressed. Beer Barn. Newest place for me. Really astounding and original tap list. Bring in your own food, there's restaurants in the same location as Beer Barn. Big Earl's. Burgers are great, but the White Russian milkshake for breakfast was stellar. <hic> Jalapeno Bucks. Arizona-style BBQ(?). I go for their burritos, the 3-way is king. No alcohol, but you eat in a citrus grove and now can buy excellent citrus from the farm store. Cornish Pasty. Nice local chain, the pasties are really good. Nice beer selection, nothing exciting. Several locations in Valley. Craft 64. Best pizza around, on par with P*zzeria B*****s (which I avoid). Really good local beer taps and their own brews are excellent. I may add to this as I think of more recs.

Scrambled eggs with ham and swiss, smothered with green chile sauce. More shredded swiss on top of sauce. Green chile sauce was: 2 cups frozen green chile 2 cups water 2 tbsp Knorr Pollo con tomate bouillon 1 tbsp garlic powder 1/4 cup dehydrated onions 1/4 cup celery powder 1/4 cup dehydrated carrot shreds 3 qt Instant Pot on 0 minutes, natural release. 2 tbsp rendered pork fat mixed with 2 tbsp potato starch to thicken. 4 eggs with about 2 tbsp of heavy cream were blended, but then I blended a bit of the above green chile sauce into the eggs too. Scrambled with swiss shreds mixed in. The ham was the Costco sliced Danish ham, diced. Cheap and good and I think it loves to mixed with eggs. Everybody happy with breakfast. It's raining here and this tangy breakfast hit the spot.

I signed up for a Misfits account. I still don't know if it will work for me, but there was a landing page explaining that due to Misfits acquiring Imperfect Foods that there will be more options and choices. I will stay turned to see if this turns into a service that will work for me. I've been using Amazon Fresh much more that I ever thought I would, but mostly to take advantage of good deals and coupons. My last Amazon Fresh was late by 2 hours the other day, that was a first. It turns out the poor driver was delivering other Amazon items along with my groceries and her car was broken into! They took all the boxes but left the grocery bags. So my order showed up late but complete. Amazing. I guess thieves don't need groceries. I left a very large tip for her, because I didn't know what else I could do for the poor driver.

I think I'd do a relish, instead of pickling. You could then use it as a condiment on hot dogs, in dips, or casseroles? There's lots of relish recipes via Google. Maybe you could get it a more compact item by chopping it fine.

I've done that myself with over confidence with a KitchenAid. Humbling experience. And I grew up on a farm that grew lots of potatoes. I had read that adding cooked rutabaga (swede) to cooked potatoes and then whipping keeps it from going gluey. I don't think I've ever eaten rutabaga knowingly, but I'm eager to try this experiment.